Miso Fried Cauliflower and Brussels Sprouts

Name: Miso Fried Cauliflower and Brussels Sprouts
Yield: 10
Ingredients: 0.0kg Cauliflower, trimmed into florets; 450.0g Brussels sprouts, cleaned and halved; 0.0[_] Oil for frying; 0.0[_] Thai bird's eye chillies, whole, dried; 80.0g KNORR Chicken Booster Gluten Free 2.4kg; 0.0tbsp Salt and Pepper, to taste; 0.0[_] Black sesame seeds, to garnish

Miso Fried Cauliflower and Brussels Sprouts – Recipe

An on-trend side dish of cauliflower and Brussel sprouts that is simple to make, yet bursting with umami flavours and a kick of spice.

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What you need

Cauliflower, trimmed into florets
Brussels sprouts, cleaned and halved 450.0 g
Oil for frying
Thai bird's eye chillies, whole, dried
KNORR Chicken Booster Gluten Free 2.4kg 80.0 g
KNORR Chicken Booster Gluten Free 2.4kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Unilever Food Solutions

Free Sample
Salt and Pepper, to taste
Black sesame seeds, to garnish

Vegetables

Asian

Casual Dining

Snacks & Sides

Main Meals

Australian

An on-trend side dish of cauliflower and Brussel sprouts that is simple to make, yet bursting with umami flavours and a kick of spice.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Vegetables
- Fry the cauliflower florets first, then fry the Brussel sprouts. Drain.
- In a bowl, toss the cauliflower and Brussel sprouts together with the dried chillies and KNORR Chicken Booster.
- Season with salt and pepper.
To Serve
- Portion into individual serving bowls and sprinkle with black sesame seeds.
Chef's Tip
- Brussel sprouts will cook faster, so fry the vegetables separately. Alternatively, roast the veg in an oven.